Adapted from organicallyaddison.com
- ⅔ cup (144g) olive oil
- 2 cups (400 g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup 2% milk
- 1/2 cup buttermilk (or 2% milk)
- 1 ¾ cups (219g) ATK All-Purpose Gluten Free flour mix
- ¾ cup (72g) cocoa powder (I use Navitas Organics cacao powder)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 + 3/8 teaspoons xanthan gum
- 1/2 cup boiling water (measure after boiling)
- Pinch sea salt
- 1 recipe Chocolate Frostin or glaze
- Place oven rack in center position and preheat to 350-F.
- Line the bottom of two (9-inch) cake pans with parchment paper.
- In a large bowl, add olive oil, sugar, vanilla extract, and eggs. Use a hand mixer to beat until just combined. Do not over mix.
- Add milk and buttermilk. Beat to combine. Do not over mix.
- Sift in flour, cocoa powder, baking soda, and sea salt; mix well.
- Add boiling water and mix on low until combined.
- Pour into prepared cake pans. Bake for 20-25 minutes (or until internal temperature reaches between 205-210-F). The center will rise and a toothpick inserted into the center should come out clean.
- Allow pans to cool on wire rack for 10 minutes. Then run a knife around the edge and remove from pans. Allow to cool on wire rack for 1 hour.